fried thick fillet
[characteristics] the fish fillet is thick and uniform, the meat is fresh and tender, and the bad smell smells good to the nose.
[raw material]
Mandarin Fish has 750g of meat. Green bean 20 grams, water hair fungus 20 grams, net winter bamboo shoots 20 grams. 30 grams of starch, 20 grams of egg white, 5 grams of refined salt, 250 grams of dregs juice, 15 grams of Shao wine, 50 grams of cooked lard.
[production process]
Wash the cinnamon meat and cut it into 4 cm long segments. Split it into thick fillets of 2 cm wide and 0.4 cm thick with an oblique knife. Place on a plate, mix well with humidified starch and egg white, and then stir well with refined salt. Cut the fungus and winter bamboo shoots into pieces. Boil the green beans in the soup and taste them for use. Mix dregs juice, Shaoxing wine, refined salt and wet starch into juice in a bowl. Put cooked lard in the wok over medium heat until 40% hot (about 88 ℃). Use chopsticks to lower the fish slices one by one, float and stir with a spoon, then pour out the oil when cooked. Leave a small amount of oil in the wok, heat it over medium heat until 60% hot (about 132 ℃), pour the juice into the pan, after thickening, put the fish fillet into the pan, stir several times, put into the pan, sprinkle with green beans and serve.
- Prev
The production method of five-spiced grilled fish
Five-spice grilled fish is a cooked food with small mixed fish as the main raw material, seasoned and dried. It has delicious taste and rich nutrition. It can not only go to the ordinary family table, but also enter high-end restaurants and hotels. At the same time, through processing, low-grade miscellaneous fish can be easily stored and transported, and the value-added is several times. it is a promising fish cooked food processing industry. The production methods of five-spice grilled fish are as follows: first, raw materials can be processed with chilled or frozen fish, or salted fish preserved in salt. Frozen fish must be thawed first, salted fish whiskers
- Next
Roast yellow croaker
Raw materials: two chilled yellow croaker (1.8 jin), one spring onion, one garlic, four slices of ginger, three tablespoons of soy sauce, two tablespoons of cooking wine, two tablespoons of sugar, half tablespoons of balsamic vinegar (or aged vinegar), one spoon of salt, two taels of salad oil, and the right amount of water. Practice: remove the scales, internal organs, gills, wash and dry the yellow croaker, and cut a knife with a wider distance on the back of the fish (because the yellow croaker is tender and too dense, it is easy to be broken when stewed). Add fuel to the wok, heat the oil, put the fish in the pan, fry the fish slightly, turn it over, fry the ginger slices.
Related
- On the eggshell is a badge full of pride. British Poultry Egg Market and Consumer observation
- British study: 72% of Britons are willing to buy native eggs raised by insects
- Guidelines for friendly egg production revised the increase of space in chicken sheds can not be forced to change feathers and lay eggs.
- Risk of delay in customs clearance Australia suspends lobster exports to China
- Pig semen-the Vector of virus Transmission (4)
- Pig semen-the Vector of virus Transmission (3)
- Five common causes of difficult control of classical swine fever in clinic and their countermeasures
- Foot-and-mouth disease is the most effective way to prevent it!
- PED is the number one killer of piglets and has to be guarded against in autumn and winter.
- What is "yellow fat pig"? Have you ever heard the pig collector talk about "yellow fat pig"?